Cuban Creole Cod with Pumpkin, Olives, and Toasted Garlic Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the pumpkin on a baking tray, add 1 tablespoon of olive oil, a pinch of salt, and a little black pepper. Toss well and roast for 20 minutes, until tender and lightly browned on the edges.

2. 2

   Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon of olive oil and the 2 sliced garlic cloves. Cook for 30 seconds, stirring, until fragrant but not browned. Add the rice and toast it for 1 minute.

3. 3

   Add the water and 1/4 teaspoon salt to the rice. When it comes to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   Pat the desalted cod pieces dry with paper towels. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the cod for 2 minutes per side, just until lightly colored. Remove carefully and set aside.

5. 5

   In the same skillet, reduce to medium heat and add the onion, red bell pepper, and the 6 chopped garlic cloves. Cook for 5 minutes, stirring, until the onion is softened.

6. 6

   Add the crushed tomato, dry white wine, sour orange juice, bay leaf, dried oregano, and ground cumin. Cook for 5 minutes so the sauce reduces slightly.

7. 7

   Stir in the green olives and the roasted pumpkin. Mix gently and taste the sauce. Add black pepper and, if needed, a little more salt carefully.

8. 8

   Return the cod to the skillet, placing it over the sauce. Cover partially and cook over low heat for 8 minutes, until the fish is tender and flakes easily.

9. 9

   Remove the bay leaf. Fluff the toasted garlic rice with a fork and divide among plates. Spoon the cod with the pumpkin and olive sauce over the rice, and finish with the chopped fresh parsley.